Udon noodles are white, low-calorie wheat noodles that areeaten in Japan as a strong, warm soup. They are one of the three traditionalnoodles of Japanese cuisine and are made from wheat flour, water and salt. Udonnoodles are versatile and very satiating!
What are Udon noodles?
Udon noodles are soft, very light noodles made from wheat flour and (more or less) a Japanese original (ramen, on the other hand, are an official Chinese import from the Meiji period).
The long Udon noodles are soft, very elastic and totally slippery ready to eat.
Exactly this made it nearly impossible for every beginner totransport the noodles out of the bowl into the mouth.
Are Udon noodles really low in calories?
The light-coloured Udon noodles traditionally consist exclusively of wheat flour, water and salt. So they are also a great alternative for vegans and with about 240 calories per serving (200g) they are among the lower-calorie noodle varieties.
Although Udon noodles with their few calories are quite good for the figure, they do not have any significant “health-promoting” influence on the body as a non-whole grain variant.
In the classic version without broth, soup and side dishesthey contain neither vitamins nor minerals.
However, with the soups and broths served or prepared by yourself, there is still a lot to be done. The recommended variations are those with spring onions, garlic, ginger and spices!
Light tofu and lots of vegetables as a side dish not only increase the already great taste, but also contribute to a balanced diet.
Try this delicious recipe and you will love it!
Fried Udon noodles with hoisin sauce
Ingredients for 1 person
1 pack of noodles (Udon noodles), pre-cooked (200 g-pack)
4 slice/s of tofu, deep-fried
2 Shiitake mushroom(s), dried
2 spring onion(s)
2 chilli pepper(s), red
1 garlic clove(s), chopped
1 tablespoon hoisin sauce
1 1/2 tbsp oyster sauce (alternative: Vegetarian MushroomSauce)
Working time: approx. 15 minutes
Cooking/baking time: approx. 10 minutes
Level of difficulty: simple
Pour boiling water over the mushrooms, soak until they are soft and juicy and then cut into slices. Pour boiling water over the pasta as well, cook for about 2 – 3 minutes (or according to package instructions), but do not let it become too soft and then drain.
Cut the chillies and spring onions into small pieces. Cut the green of the spring onions into 2 – 3 cm pieces. Sweat the garlic together with the chillies and the white spring onion rings, then add the mushrooms (remove the stalks) and fry briefly.
Then cut the tofu in half and sauté with it, after a short while also add the peppers and the green leek onion pieces, shortly afterwards add the noodles and fry everything briefly together. If necessary, add some pasta water.
Add the hoisin sauce and the oyster sauce (or alternatively mushroom sauce) and mix well.